4.11.2011

blackberry apple almond spelt mini bundts ...and a winner

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I've been experimenting with spelt flour once again. This time I combined it with a bit of almond flour. Bob's Red Mill carries the most beautiful almond flour! I love baking with it, it adds such nice texture and flavor. I had a bag of organic frozen blackberries left from my recent shopping spree at Whole Foods and a produce drawer filled with way too many apples, so both of these went into the mix as well.

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I was all set to make muffins when I remembered I hadn't yet tried out my new mini bundt pan. Isn't it the cutest?! I went on a tiny shopping spree at Target recently and picked up a few springy things. It's been raining every gosh darn day for weeks now and I needed a little pick me up. At least we haven't had any baseball sized hail to deal with. Yikes!

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I was worried my sweet little cakes would stick to the pan but with a bit of patience and a butter knife they popped out quite easily. Don't you hate it when you put time and energy...and money into making something yummy in your kitchen and it flops in the end? I'm happy to report, this recipe is no flop. In fact, these baby bundts are incredibly moist and ever so tasty. I can't wait to bake up another batch. :)

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Here, try a bite!

Blackberry Apple Almond Spelt Mini Bundts
by theUngourmet

Makes 16 mini bundts

Print recipe

1 cup almond flour
1 3/4 cup spelt flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
2/3 cup lightly packed brown sugar
2 eggs
1/4 cup honey
2 tsp vanilla extract
3/4 cup almond milk
2/3 cup canola oil
1 small apple peeled and shredded
1 cup frozen blackberries

Preheat oven to 350 degrees. Grease and flour bundt pan or muffin pan.

In a large bowl, whisk together the almond flour, spelt flour, baking powder, baking soda, salt and brown sugar.

In another large bowl, whisk together the eggs, honey, vanilla, almond milk, oil and apple.

Add the dry ingredients to the wet ingredients and stir just until combined. Fold in blackberries.

Fill bundt pan 3/4 full and bake for about 20 minutes or until toothpick inserted into center comes out clean. Allow pan to cool for about 5 minutes. Run a butter knife around edges of each bundt cake and carefully remove from pan. Cool on wire rack.

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I also wanted to announce the winner of Lisa's wonderful lotion bar, Nourished Skin. :)

Random.org chose lucky number 24. Congrats to Patty!!

Email me your shipping info and I will send it on over to Lisa asap.

Have a terrific week my friends!

P.S. Stay tuned for a fun wine tote giveaway...coming up soon!!





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26 comments:

Lisa@The Nourishing Homemaker said...

These are adorable! A mini bundt cake pan is going on my wish list! They look delicious!

Hovkonditorn said...

These look delicious and healthy!

love lives in the kitchen said...

yummy! i love your recipe!!
thanks for sharing and wish you a very sweet day :)
justyna

Patty said...

Thank you. My address is on its way. The mini bunds look amazing.

Mimi said...

I love mini foods and these look so delicious.
Mimi

Jennifurla said...

I would love to take that bite, looks lovely

Maris (In Good Taste) said...

These are adorable and I bet delicious!

Joanne said...

Almond flour is definitely great to bake with and I bet it pairs beautifully with those two fruits! Glad that this was absolutely NOT a flop!

Juliana said...

Wow Kim, what a great mini bundts...packed with all yummie stuff. Love the idea of apple, almond and spelt. Perfect at anytime. Have a great week ahead :-)

Magic of Spice said...

They look fantastic and I adore minis...sorry about all your rain, we've had storms but off and on...

Tanna at The Brick Street Bungalow said...

Congrats to Patti! And, the minis look DIVINE!!

scrambledhenfruit said...

I picked oodles of blackberries this summer, and froze them. They'll be perfect for these cute little treats. Mine won't be in cute little bundts though. I think I need one of those asap!

teresa said...

i love it, they turned out gorgeous. and your finds are so cute too, the towels are so great for spring!

Faith said...

what is it about mini foods that make them so loveable? I dont know, but I do know that I am SOOOO stinkin ready for spring!!! Bring on some sunshine on warmth, I too am DONE with the rain!

Michelle @ Find Your Balance said...

Gorgeous photos! Wow!

5 Star Foodie said...

These are just adorable! I love all the ingredients you use - the almond and spelt flour and almond milk and the blackberries and apples of course, so good!

The Blonde Duck said...

Yum!

Claudia said...

I haven't cooked with spelt yet and I do love working with almond flour - you are so right about the texture. These are so very sweet. They'd brighten anyone's day. I'll take the rain - it's supposed to snow Saturday.

Jeannie said...

I have not baked with spelt flour too...these mini bundts looks fluffy and delicious! I love the fruity look:D

Marina said...

These look adorable and tasteful :)

Heavenly Housewife said...

These little cakes look like the perfect afternoon tea treat.
*kisses* HH

BarbaraJean said...

Kim, you never cease to amaze me with your creativity! These look so lucious and I am learning, even at my age, there is more to the word flour than meets the doughboard!

Natalie said...

These are so cute--and I love the blackberry apple combo!

Nutmeg Nanny said...

This looks great! I have never used splet in my cooking but I should give it a try. I have been seeing it all over the blogs.

Monet said...

Oh I want a mini bundt cake pan now. These look so delicious, and I love the combination of blackberries and apples! Thank you for sharing another great treat with me. I hope you have a wonderful weekend, full of laughter and life. You inspire me with your passion and creative soul!

Stephen said...

My mouth started watering when I opened this page. These look great.

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